Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 1 Large Egg; 1/4 cup Almond Flour; 1 teaspoon Coconut Oil; 1 tablespoon Maple Syrup; 1/2 cup Mixed Berries

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a nutty almond flour crust and topped with juicy mixed berries.

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NUTRITION

Protein

43g

Fat

24.6g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 Large Egg

1/4 cup Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Maple Syrup

1/2 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil, stirring until the mixture becomes crumbly.
3
Press the almond mixture firmly and evenly into the bottom of your prepared pan to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, and maple syrup until the batter is completely smooth and free of lumps.
5
Pour the cheesecake filling over the crust and gently tap the pan on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set completely.
8
Top the chilled cheesecake with fresh or thawed mixed berries before serving for a vibrant, juicy finish.